The ultimate vanilla buttercream cupcake is a classic treat that everyone will love.
These cupcakes feature a light and fluffy vanilla base topped with a generous swirl of creamy, rich vanilla buttercream frosting. Finished with elegant pearly sprinkles, they are perfect for any celebration or just to satisfy your sweet tooth.
This recipe is straightforward and delivers delicious, bakery-quality cupcakes every time — great for the home baker!
- Prep Time: 45 minutes + cooling time
- Cook Time: 18-20 minutes
- Total Time: 1 hour, 5 minutes + cooling time
- Yield: 12 cupcakes 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- White/pearl sprinkles
Instructions
- Preheat the oven (5 minutes): Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- Prepare the dry ingredients (5 minutes): In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar (5 minutes): In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs and vanilla (3 minutes): Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients (5 minutes): Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Bake the cupcakes (18-20 minutes): Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the vanilla buttercream (10 minutes): In a large mixing bowl, beat the softened butter until creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat on high speed for about 3 minutes, until the buttercream is light and fluffy. If the buttercream is too thick, add an additional tablespoon of cream or milk to reach the desired consistency.
- Frost the cupcakes (10 minutes): Once the cupcakes are completely cooled, use a piping bag to pipe a generous swirl of vanilla buttercream onto each cupcake.
- Garnish and serve (2 minutes): Top each cupcake with your sprinkles. Serve immediately or store in an airtight container at room temperature for up to two days.
Notes
For best results, ensure that your butter is properly softened before creaming it with the sugar to achieve a light and fluffy cupcake base. If you prefer a more intense vanilla flavor, you can add an extra teaspoon of vanilla extract to both the cupcake batter and the buttercream.
These cupcakes can be easily customized with different colors of sprinkles or additional decorations like edible glitter or fondant shapes. Enjoy these delightful ultimate vanilla buttercream cupcakes as a sweet treat for any occasion.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 50g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 53g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
